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Professional training

PROFESSIONAL TRAINING OFFER

  1. Training content
  2. Trainers CV
  3. Financial conditions

Methods of work: 70% of interactivity and exercise, 30% theory

I. TRAINING CONTENT

„Basic knowledge about drinks at the bar“

Trainer: Zoran Lukić

Duration: 12 – 16 school hours (depending on the agreement)

Employees (waiters and bartenders) are the basic connection between the object and the guest and they are also those who are in direct contact with the guests. In addition to the knowledge of effective communication, knowing the menu of drinks in the bar is also very important to the staff in order to know what to recommend to guests at every moment, according to his preferences, drinks what he wants to drink. By this method of access the object creates the feeling of confidence and a positive opinion about the staff expertise and professionalism.

The training is focused on technical facts about the drinks and cocktails as the part of the basic conversations with guests. In this way, the waiters/bartenders (except utility workers) represent also a trained staff which will teach the guest and create a good relationship between the guests and staff.

Participants will learn:

to present and offer specific beverages to specific customers
to use some drinks in innovative combinations (cocktails)
to interact with guests on a professional level

Training content:

theoretical knowledge of each basic drink (vodka, rum, whiskey, tequila, liqueurs …)
legends about basic drinks
the history of basic drinks
ways of producing base drinks
the possibilities in using basic drinks at the bar
utilization of basic drinks in innovative cocktail recipes
communication with the guest at the professional level

„Practical classes of preparing from existing cocktail card“

Trainer: Zoran Lukić

Duration: 12 – 16 school hours (depending on the agreement)

Training is meant for permanent employees, seasonal employees and those who meet with the existing cocktail card for the first time. It is known that cocktails at the bar carry increased earnings and are a major participant in ambitious bars that want to raise the quality of services.

If a waiter/bartender doesn’t know how to present a cocktail card and answer to guest questions about a particular cocktail at all the time, for guests it brings distrust in the staff and the bar, and guests will order already proven and cheaper drinks such as beer, vodka, juice etc.

Participants will learn:

to prepare and present the current cocktails from the object cocktail card

Training content:

learning about the ingredients of each cocktail
practical work of preparing a cocktail from an existing cocktail card
the manner of cocktail presentation and communication with guests

„Practical lessons of making a new (innovative) coctail card“

Trainer: Zoran Lukić

Duration: 12 – 16 school hours (depending on the agreement)

Most hotel companies work in the way that they create the same cocktail card for each of its objects, which in some cases may come up as a bad choice because it leads to the hotel stereotypes for the guest, in which case the client has no desire to visit several objects within the group. Bars have an opportunity for innovations, the opportunity to create cocktails that can be tried only in a certain bar so that guest can make a habit of coming to the bar because of certain cocktails which he tried just there.

Training focuses on the development of new (innovative) cocktail cards customized to each object separately respecting the object type, and the wishes and preferences of the management and staff.

Participants will learn:

How to create an new innovative cocktail with drinks that represents a dead capital on the bar shelf
Preparation and presentation of new cocktails to a guests

Training content:

creating a new (innovative) cocktail card
preparing cocktails with drinks on the object shelf that are dead capital
practical lessons of making cocktails included into the new cocktail card
the presentation of each cocktail from the cocktail card to guests

„Coffee“

Trainer: Sergej Dedić

Duration: 8 – 12 school hours (depending on the agreement)

Coffee is without a doubt one of the most popular drinks all around the world. In the conditions of a broad choice and competitive bidding, the price of coffee fell and became acceptable to all ranges of customers. The reduced purchasing power, unregulated market and the insufficient control, has led some producers and distributors into importing grain of doubtable origins and quality, offering such a coffee at incredibly low prices. Nevertheless, the new economic environment and the arrival of well-known foreign brands have led to the change and education of consumers which can now recognize a high quality coffee.

Training focuses on the key facts about coffee, how to prepare high quality coffee and which are the basic methods for espresso decorating.

Participants will learn:

How to prepare a high-quality cup of coffee and make a high-quality cream of milk
How to use latte-art and give espresso a new visual appearance

Training content:

theoretical basis of coffee
demonstration of making coffee
making cream from milk
basic latte-art

„Cocktails with a coffee base“

Trainer: Zoran Lukić i Sergej Dedić

Duration: 4 – 8 school hours (depending on the agreement)

Coffee stopped being just a drink a long time ago. The modern cocktail industry uses it like a supplement for many cocktails, firstly because of her pleasant and strong flavour. Coffee has now become an essential ingredient in modern mixology. The uniqueness of her flavour has begun to be creatively used by famous chefs in the preparation of various dishes and by bartenders in preparing different cocktails.

Training focuses on the inclusion of cocktails based on coffee into a cocktail card and preparing cocktails based on coffee, which ultimately leads to the possibility of increasing the objects traffic.

Participants will learn:

how to combine the coffee with the other ingredients in objects offer
to prepare a cocktail made with coffee

Training content:

briefly about the basics of coffee
presentation of cocktails based on coffee
preparation of cocktails based on coffee
„Decoration – importance of garnishing cocktails“

Trainer: Zoran Lukić

Duration: 4 – 8 school hours (depending on the agreement)

Each step, starting from the beginning when the bartender took the glass in the hand, to the moment when the customer starts to drink a cocktail, requires special attention. One of these steps is the edible decoration which should be in accordance with the drink ordered. The first costumer contact with the cocktail is the visual contact. If a cocktail creates with the decoration a positive opinion to a guest there is a big possibility that he/she will recommended the cocktail. Of course, the taste of the cocktail is also important, but if all serving stages are satisfied psychology proves that a guest will give an affirmative answer when asked if everything was okay.

The training focuses on making edible decorations of fruits and vegetables that are individually tailored to each cocktail.

Participants will learn:

how to make and combine edible decorations of fruits and vegetables with each cocktail

Training content:

making of edible decorations of fruits and vegetables
how to combine edible decorations for each cocktail individually

„Free style (Flair)“

Trainers: Zoran Lukić i Siniša Novković

Duration: 12 – 16 school hours (depending on the agreement)

Free style (flair) is one of the most popular bar animation techniques in the world which leaves no one indifferent, improves the sale of cocktails and raises the image of the object to the highest level.

Training includes practical teaching and training of attractive work at the bar. It is highly desirable for objects on the beach, where guests have visual contact with the bartender.

Recommendation: The program is primarily intended for younger participants

Participants will learn:
Basic working skills with bottle exhibitions, shakers and bar equipment.

Training content:

basics with the shaker
basics with the bottle
combination – 2 shakers and bottles
combination behind the bar

„Skills of supervising and training“

Trainer: Zoran Lukić

Duration: 4 – 6 school hours (depending on the agreement)

The responsible person in the bar may be the main bartender or a person with a higher hierarchical title. Any responsible person recognizes the importance and the need to have professional and qualified staff under, which facilitates the work itself. Bar business success reflects the ability of the person in charge to manage, lead and train their staff.
Fluctuation of season workers has a strong presence, because of which, this short seminar educates leading and responsible personnel to apply their knowledge and quickly adapt new hires to the standard system.

Participants will learn:

how to spot a competent person
how to define the term “training” and understand its importance for the barmen profession
the basic principles of training and different training methods
how to organize a training program

Training content:

training and theory about a higher level of responsibility for the bartenders at the bar
training and theory about the professional training of bartenders support staff
„Inventory control and pricing“

Trainer: Zoran Lukić

Duration: 4 – 6 school hours (depending on the agreement)

Short training which mainly used for the bar managers or responsible leaders of the bar to be able to track sales through price and to track inventory through business.

It is also useful if at this course lower ranking officials in the bar are involved so they could see what kind of mistakes they are doing and what is the manner of sanctioning those errors. 

Participants will learn:

Independently control inventory by selecting adequate control methods
Independently set prices at the bar

Training content:

the importance of inventory control
using several methods of inventory control
ways of setting the price in the bar
„Sales and marketing“

Trainer: Zoran Lukić

Duration: 4 – 6 school hours (depending on the agreement)
A bartender’s job is much more than just serving drinks. It is a refined art of suggestive communication (verbal and nonverbal) by a simple scheme of sales and marketing methods.
This is one of the major trainings that define the increase in sales at bars. It includes conduct of the staff from the moment when guests enter to the moment when they leave the object. The staff has a very important role in achieving the object primary objective – increasing sales. It promotes itself and the bar where they work, and with their actions and skills achieve that the guest wants to come back over and over again.

Participants will learn:

to define a possible reward system for the staff and the basic sale skills of each item that can be included and mapped onto the sale (not basing only at cocktails)
the difference between sales and marketing
perform in the basics of sales and marketing methods, and present the same

Training content:

the main difference between sales and marketing
methods for self-promotion and the promotion of your object
the importance of appearances and presentations
detection and adaptation to the higher managerial requirements for increased traffic
selection and application of methods for increasing sales

II. TRAINERS CV

Zoran Lukić
Sergej Dedić
Siniša Novković

Available on request

III. FINANCIAL CONDITIONS

Price for education 10.000,00 kn

Price includes: professional trainers, written materials, trainer’s report and recommendations for further work, graphical display and review of questionnaires.

Price does not include: sleep and transport costs (if the training is out of Rijeka), location in which the training takes place